These easy chocolate pots are a simple custard style, chocolate pudding. Soft, creamy and luscious, they take 5 minutes and only 6 ingredients. No bake, egg free and perfect to make ahead.
Ingredients
- 150 g dark chocolate (70% cocoa), roughly chopped (I like the Lindt 70% smooth blend)
- 2 tablespoons cornflour (cornstarch) (notes 1)
- ⅓ cup white sugar (70g)
- 2 cups whole milk (full cream milk)
- 2 tablespoons unsalted butter (28g / 1oz)
- 1 teaspoon vanilla extract
- whipped cream and chocolate curls to serve
For best results, always weigh ingredients where a weight is provided
Instructions
- Place the chocolate, cornflour, sugar and milk in a medium saucepan over low-medium heat. Whisk the ingredients together until melted and combined.
- Continue to heat, whisking gently but constantly until the mixture thickens. It will turn into a thick pudding / custard and start to look almost bouncy when you move it in the pan.
- Add the butter and vanilla and stir it through until it's fully incorporated.
- Pour the pudding evenly between 4 serving glasses.
- Cover with plastic wrap pressed to the surface and chill for 3-4 hours before serving.
- Add a little whipped cream and chocolate curls right before serving.
Notes
- I use a standard Australian 20ml tablespoon, equal to 4 teaspoons. Many countries use a 15ml tablespoon so check before starting.
- These chocolate pots are cute served in coffee glasses like these
.
- These chocolate pots will keep in the fridge for 4-5 days and can be made ahead 1-2 days. Make sure to keep them covered with plastic wrap.
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
